Green Tomato Salsa

This salsa makes inventive use of unripened tomatoes (which Laurent Tourondel found in abundance in a garden on Long Island). Alone, green tomatoes can be inedibly sour, but mixed with fresh lime juice and sweet grilled Vidalia onion, they make for a surprisingly bright accompaniment to spicy grilled jerk chicken. More Salsa Recipes

By Laurent Tourondel
July 2007

Gallery

Recipe Summary test

total:
20 mins
Yield:
makes 4 cups
Advertisement

Ingredients

Directions

  • Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato.

    Advertisement

  • Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.

Make Ahead

The undressed salsa can stand for up to 4 hours.

Serve With

Caribbean Jerk Chicken

Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 12/04/2021